Sushi Saito Juyon (鮨十四 by Saito, 스시 사이토 쥬욘) is the Seoul sushi counter of Chef Kim Ju-young, who trained under Takashi Saito at Tokyo’s legendary Sushi Saito, a restaurant that held three Michelin stars for ten years. It is one of the hardest sushi reservations in Korea. This review covers three visits, in February, May and July 2026, with photos of the courses, plus the price and how people actually get a seat.
This review is adapted from three visits by Revitguide reviewer 호미식 (Homisik), who rated them 4.5, 4 and 4.5 out of 5. Read the original Korean reviews on Revitguide: February 2026, May 2026 and July 2026. (Japanese: 鮨さいとう / 鮨十四, Chinese: 韓國 壽司)
Sushi Saito Juyon at a Glance
| Sushi Saito Juyon | 스시 사이토 쥬욘 (鮨十四 by Saito) |
| Chef | Kim Ju-young, trained under Takashi Saito in Tokyo |
| Cuisine | Edomae sushi omakase |
| Address | 2F, 30 Apgujeong-ro 75-gil, Gangnam-gu, Seoul (서울 강남구 압구정로75길 30 2층, Cheongdam) |
| Seats | 8 at the counter |
| Hours | Dinner only, two seatings at 17:30 and 20:15, Tuesday to Saturday. Closed Sunday, Monday and Korean holidays. |
| Price | Dinner omakase ₩380,000 per person (2026) |
| Booking | Extremely hard. Regulars rebook about a year ahead; new guests usually get in through cancellations on CatchTable. |
| Map | Open in Naver Map |
What Is Sushi Saito Juyon? The Sushi Saito Connection
Takashi Saito trained at Sushi Kanesaka and opened Sushi Saito in Tokyo in 2007. It earned three Michelin stars in 2009 and kept them for ten years, until it left the Tokyo guide in the 2020 edition after it stopped taking reservations from the general public.
Meanwhile, Kim Ju-young trained at Sushi Saito for about six years. When he returned to Korea, Chef Saito allowed him to use the Saito name and the restaurant’s pine crest. Juyon opened in Cheongdam in November 2023. The name 十四 (juyon) echoes the chef’s given name, Ju-young. As a result, many sushi fans call it “the Saito of Seoul,” and it has been fully booked since it opened.
My First Visit to Sushi Saito Juyon (February 2026)
Of all the places I have been, Sushi Saito Juyon showed the most careful attention to detail. Chopsticks wrapped in thin paper, a rest for your phone, neatly arranged plates: you could feel that the team had thought about the guest in each seat before anyone arrived, and the meal started on a good note.
An icefish start and tender octopus
Instead of the usual steamed egg custard to open the meal, Juyon started with icefish (shirauo). My mood lifted with the very first bite. The octopus was not tough at all, just pleasantly chewy. Whatever kind of day you had before dinner, this is a place where your mood improves the moment the meal begins.
Sushi that set a new standard
The sushi, needless to say, was excellent. It felt like “the best meal,” to the point that it became a personal benchmark for me. Chef Kim Ju-young was also great fun, so everyone in our group enjoyed the meal right to the end.
Until I experience something on a higher level, I think Sushi Saito Juyon will come to mind as my reference point every time I sit down for a great meal.
My Second Visit to Sushi Saito Juyon (May 2026)
People often say it takes about a year to get a second booking at Juyon, but I managed to return fairly quickly. On my first visit I was just getting into sushi omakase. I think Juyon was only the third omakase counter I had ever tried. By May, I had eaten at enough counters to call myself a real sushi fan.
So I had a small worry. Was the joy I felt the first time just a beginner’s illusion? Juyon erased that worry without wavering. Juyon was simply Juyon, as it is every time.
Tsumami and nigiri with no weak spots
This is the kind of place that shows, through its structure and flavor, why people call it one of the best sushi restaurants in Korea. Everything from the tsumami to the nigiri was delicious, with no gaps at all. The nigiri in particular was so well made overall that it was hard to pick just one.
My best pieces were two of the early tsumami. As for the nigiri, honestly, all of it.
My Summer Omakase at Sushi Saito Juyon (July 2026)
They say it usually takes at least a year before you can come back to Juyon. However, I was lucky enough to return after only a short gap. Since I had already experienced Juyon in spring, I could feel that summer had arrived here too, from the plates and the very first tsumami.
Summer tsumami: glass, lotus leaves and green
First of all, glass bowls, lotus leaves and clear green ingredients kept coming, and the mood of the season flowed naturally into the course. I had not expected a sushi counter to show the season this clearly.
Overall, the tsumami were cool and delicate. In particular, the dish served on a lotus leaf was striking to look at. The fresh green of the leaf and the crab meat placed on top made the summer course feel even more vivid. That is when I realized Juyon is not simply a sushi restaurant that tastes good; it is a place that shows the season like a scene.
Nigiri: kisu and gizzard shad at their best
Next, the nigiri was excellent too. Everything from the tsumami to the nigiri was delicious, but this was the day when kisu (Japanese whiting) and jeon-eo (gizzard shad, called kohada in Japanese) felt like they were at their very best.
Rolls, tamago and melon
Summer Sushi vs Winter Sushi at Sushi Saito Juyon
For example, some people say summer sushi is a matter of taste. While winter sushi gives a more direct satisfaction through fat and richness, summer sushi leans toward freshness, aroma and texture. At Juyon, though, I never even had time to think about the season. From start to finish, it was the performance you expect from Juyon.
In the end, this visit confirmed the same thing as before: Juyon was still Juyon, whatever the season. If anything, it helped me understand the charm of summer sushi a little better.
Sushi Saito Juyon Price and Reservations (2026)
- Price: The dinner omakase costs ₩380,000 per person. Drinks are extra.
- Seatings: Dinner only, at 17:30 and 20:15, with eight seats per seating.
- How people book: Most seats go to returning guests who rebook on their way out, so the calendar fills about a year ahead. New guests usually get in by catching cancellations on CatchTable, so turn on alerts and check often.
- Closed: Sunday, Monday and Korean holidays.
Is Sushi Saito Juyon Worth It?
What more is there to say? Juyon was Juyon. After all, being able to come back so soon was lucky in itself, and this summer at Juyon will stay with me for a long time. My ratings: 4.5 out of 5 in February and July, and 4 out of 5 in May.
Planning more special dinners? See our guide to Michelin restaurants in Seoul, our review of Gaggen, a One Michelin Star kaiseki restaurant, and the Napoli Matfia’s Vesuvio review.
FAQ
Is Sushi Saito Juyon related to Sushi Saito in Tokyo?
Yes. Chef Kim Ju-young trained at Sushi Saito for about six years, and Chef Takashi Saito allowed him to use the Saito name and crest for his Seoul counter.
How much does Sushi Saito Juyon cost?
The dinner omakase costs ₩380,000 per person in 2026, before drinks.
How can I get a reservation at Sushi Saito Juyon?
Regulars book about a year ahead, so new guests usually wait for cancellations on CatchTable. Check the app often and turn on alerts.
Does Sushi Saito Juyon serve lunch?
No. It serves dinner only, in two seatings at 17:30 and 20:15, Tuesday to Saturday.
Is summer a good time to visit a sushi omakase?
Yes, if you enjoy lighter flavors. Summer sushi focuses on freshness, aroma and texture, and fish like kisu and gizzard shad are at their best.
We checked prices, hours and booking information in November 2026, and they can change. Check CatchTable or Naver Map before you go.